Eggplant Caviar on Soba
When I was working at a French hotel’s kitchen a long time ago, our chef said “Reiko, we need eggplant caviar”. I guess I just picked up the “caviar” part and got so excited. Well, I love caviar! And I quickly thought maybe I got to taste some of it.
Well, it turned out that eggplant caviar involves no roes or fish eggs. I was briefly disappointed, but I soon became excited again. The eggplant caviar tasted nothing like caviar but it tasted so good!
Whenever I make eggplant caviar, I smile remembering the day.
For today’s lunch, I decided to serve this “caviar” on top of soba soup. This is delicious when it’s hot, or cold, or at room temperature.
I also want to announce that the dish I used to serve this soba today was made by ME! I recently took a beginner’s pottery class in Minneapolis, and this is one of several I got to make during the 6-week course. I knew this would be perfect for a soba dish when I was glazing it, and I was so right!!
eggplant caviar
– 1 eggplant, cut in half
– 3 tablespoons olive oil
– 1 clove garlic
– 1 teaspoon lemon juice
– 1~2 tablespoons fresh herbs, chopped (Japanese basil is recommended, but other herbs such as sweet basil, parsley, cilantro will work well, too)
– salt
– crushed red pepper
– a pinch of sugar
200g soba noodle
soup
– 2.5 cups water
– 1 tablespoon Hondashi
– 2 tablespoons sugar
– 1 tablespoon soy sauce
– salt
your choice of vegetable toppings: I used tomatoes, daikon sprouts, and green onion.
1. Preheat oven to 400F.
2. Brush olive oil on the cut surface of eggplant. Roast the eggplant and garlic in the oven for about 20 to 30 minutes until the eggplant is tender.
3. Using a large spoon, scoop the inside of the eggplant. Puree the eggplant and garlic together. Add the rest of the ingredients. Combine well.
4. Cook soba noodle in boiling water for about 5 minutes.
5. Make soup. Boil water. Turn down to a low heat. Add all the rest of the ingredients.
6. Serve soba noodle and soup in a bowl. Place a large scoop of eggplant caviar on top. Add your choice of vegetables. Serve hot, cold, or at room temperature.
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茄子キャビア蕎麦
キャビア、と聞いて、楽しみにいらした方、ごめんなさい。
本物キャビアじゃないんですよ～。
以前フランス系ホテルのキッチンで働いていた時、シェフが、茄子キャビアがいるなあ、というので、
わ～っ、キャビア！キャビア！と一人で勝手に喜んだ経験があります（笑）。
実際には、焼いた茄子を皮をはがしたら、細かく刻むかピュレーをして味付けをする、というもの。
茄子の種の部分が見た目何となくキャビアっぽいから、という理由だけのネーミングと知って、正直はじめはがっかりしたものです（苦笑）。
でも、コレ、実は美味しい！
ほら、焼き茄子が土台で、シンプルに、にんにく、レモン汁などで味付けしたもの。
今回、お蕎麦の上にたっぷりのせていただきました。
茄子キャビアの少しとろみのある食感ともぴったしでしたよ～。
ちなみに、この器は、あたし作！！
最近通った陶芸教室で作りました。
これは、絵付けをしている時から、蕎麦を盛りたいっ！と、思ってたので、今回念願かなって嬉しい。
なかなかいい感じやね～（と自己満足です）。
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